How to make a 5-star sauce in 5 minutes: It goes like this
Many are intimidated by the idea of making sauce convinced that the only way to achieve a delicate sauce is to order a table at the nearest Michelin restaurant. But rest assured, anything is easy when you know how, and we’re here to tell you. Just learn this formula:
1. Bring ½ bottle wine (white for chicken, veal and fish. Red for beef, lam and turkey) and a diced onion to boil until thick and the acid has been boiled way.
2. Add ¼ litre cream.
3. Add broth from the meat (or 1 bouillon cube)
4. Optional: Add mushrooms or herbs such as tarragon, dill or parsley.
Can the broth be made clear…again?
Yes, if you add eggshells to the broth, the impurities will attach themselves to the inside of the shells and can be removed with the shells. Remember to boil the broth again to avoid salmonella. Freeze leftover broth in ice trays or freezer bags. Then you’ll always have broth — and sauce – at hand.